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Easy Baked Scallops Recipe
Ben Carraoli

Easy Baked Scallops Recipe

I have to tell you, making these baked scallops was such a delight! I had never tried baking scallops at home, but this recipe made it surprisingly easy. The creamy, buttery sauce paired with the perfectly tender scallops had me coming back for seconds.
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Prep Time 5 minutes
Cook Time 30 minutes
Ingredients Method Notes

Ingredients
  

  • 2 pounds sea scallops about 4 cups, fresh or thawed if frozen, dry-packed – I prefer fresh scallops; dry-packed ones give a better flavor without excess water.
  • 1 cup dry white wine such as Sauvignon Blanc – This adds a subtle acidity and depth to the sauce.
  • 1/4 teaspoon salt omit if using salted butter – Balances flavors without overpowering.
  • 6 tablespoons unsalted butter divided – Unsalted butter lets you control the saltiness of the dish.
  • 1 1/2 cups finely chopped onion – Fresh onions provide a natural sweetness; avoid pre-chopped for the best taste.
  • 2 1/2 tablespoons flour – Helps thicken the sauce smoothly.
  • 1/2 cup fine breadcrumbs – Adds a golden crunchy topping; I always use fresh breadcrumbs if possible

Method
 

  1. Start by preheating your oven to 400°F. This ensures your scallops cook evenly and get that golden, buttery finish.
  2. Place scallops in a sauté pan with white wine and a pinch of salt. Bring to a boil, then reduce to a simmer, cover, and cook for about 4 minutes. This gentle cooking keeps them tender.
  3. Melt 3 tablespoons butter in the same pan and sauté onions until soft, about 2 minutes. The onions give the sauce a natural sweetness that complements the scallops perfectly.
  4. Sprinkle flour over the butter and onions, cooking briefly. Whisk in the reserved cooking liquid to create a smooth, creamy sauce. This sauce is what makes these scallops irresistible.
  5. Arrange the scallops in the casserole dish and pour the sauce over them. Sprinkle breadcrumbs on top and bake for 15–20 minutes until golden and bubbly.

Notes

  • I like using fresh scallops whenever possible; frozen ones can work but should be thawed properly.
  • Don’t overcook the scallops; they should be just opaque and tender.
  • I often add a squeeze of lemon juice right before serving for a bright finish.
  • Toasting the breadcrumbs lightly before topping gives an extra crunch.